Granola Without the Oats? Yes & it’s Delicious! {Vegan, Gluten-Free Recipe}

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Skip the oats, skip the gluten, keep all the goodness!

Before realizing I was gluten-intolerant, I ate oats for breakfast every day for about eight years straight. I loved it! But it was ruining my body and my well-being.

Finally accepting my intolerance eight years ago, I embarked on a an intense dietary research journey (I’m still on it) and discovered the benefits of a plant-based, fruit-centric diet.

My family and I love to eat fruit for breakfast and snacks, but sometimes we want a little variety. Something a bit heavier, more grounding and more filling. This is my favorite recipe to have on hand for those times.

It’s honestly perfect for any time of day. I’ll eat it for an afternoon snack, dessert or even dinner. Of course, it’s delicious for breakfast, too.

Nutritious, gluten-free and vegan, and could not be simpler to make—here’s my gluten-free granola with vegan mylk!

Simple Granola Ingredients:

2 cup buckwheat
20 Medjool dates
1 tablespoon of Peanut Butter
2 cups of dried Coconut
2 teaspoon Cinnamon powder
1 teaspoon of Vanilla powder

Simple Mylk Ingredients:

2 Medjool dates (ideally pre-soaked for 20 minutes or more)
1 banana
1 cup water
1 teaspoon vanilla powder

Simple Instructions:


1. Blend 20 dates, a tablespoon of peanut butter and a splash of water.
2. In another bowl, mix the rest of the granola ingredients.
3. Combine the paste and dry ingredients, and mix well with your hands.
4. Pour the granola on a tray.
5a. Raw: If you would like your granola raw then put it on a tray and leave it in the freezer for 2 hours. It will not be as crispy as the baked one, but it will get crunchy.
5b. Cooked: If you would like it crunchy and cooked then turn on the oven to 180 degrees celsius and leave the granola for 15 minutes.


While granola is getting ready for you in the oven or freezer, make the milk. Simply blend all the mylk ingredients until smooth and milky.

Pour granola into a bowl. Add mylk.



Author: Donna Wild

Image: Courtesy of Author

Editor: Catherine Monkman

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About Donna Wild

Donna Wild, Founder When Donna was 12 years old, she had a dream to be a dancer and have a house on a property with some happy cows. However, this was the year that doctors diagnosed her with juvenile arthritis and began medicating her for the pain. At 17 years of age, she visited specialists who diagnosed her with chronic rheumatoid arthritis in her entire body and said she would be crippled by the time she was just 22. By then, she had spent her life training to be a professional dancer, however, had become 13 kilograms overweight and directionless. Donna believes that animal cruelty is wrong and personally suffers when she sees the way humans treat animals, she has worked tirelessly for a decade to empower people and families to eat in alignment with their belief- cruelty-free. Today, Donna is a Mum of a four-year-old, a Nutritionist, a popular plant-based health and lifestyle author and an Australian Latin Dance Champion. She is completely free of arthritis, pain, and medication. With her experience transitioning from a meat-eating to vegetarian, to vegan, to purely plant-based diet, and with the tens of thousands of hours she’s put into learning about nutrition and human bodies, Donna has gone just as deep into the ethics behind what we eat which is how she came to found this charity. Til The Cows Come Home is a charity that aims to be the World Vision for livestock animals, on a mission to rescue animals that are too sick or injured to make it to slaughter and re-home them to a sanctuary to live a full and happy life, just as Donna imaged as a child. Donna welcomes comments and questions! Facebook: Blog: YouTube: Instagram: and


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